{"id":7803,"slug":"quick-lemonade","title":"QUICK LEMONADE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two lemons","four tablespoons of sugar","one quart of water","cracked ice","fresh fruit or slices of lemon (optional)"],"ingredients_norm":["lemon","sugar","water","cracked ice","fresh fruit or slices of lemon"],"steps":["Wash two lemons and squeeze the juice; mix thoroughly with four tablespoons of sugar, and when the sugar is dissolved add one quart of water, cracked ice, and a little fresh fruit or slices of lemon if convenient.","If the cracked ice is very finely chopped and put in the glasses just before serving it will make a better-looking lemonade.","When wine is used take two-thirds water and one-third wine."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w95:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"a4d8cdff4c3f95157655d4a61ab068a032513590e217c893bd36350cb83268e1","created_at":"2026-08-02T17:05:13Z","updated_at":"2026-08-02T17:05:13Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/quick-lemonade"}